Pequod's Pizzeria

The third key style of Chicago deep dish is pan pizza, where the ingredients sit atop a puffy crust. What sets Chicago's pan pizza apart from similar styles across the country is the crispy edge of caramelized cheese turned lacy and almost black—the invention of Burt Katz, who launched and sold several pizzerias from the 1960s on, including this very one. From cheese that's sharp enough to cut your gums to the acidic blast of the tomato sauce, this is put-hair-on-your-chest pizza, one to work up to only after you've proven you can take on milder versions. Lines snake out the door here on weekends, so if you're not up for risking an hours-long wait, make sure to snag a reservation ahead of time or plan to post up in the recently added bar next door to bide your time in style.
How to order: Reserve via Tock or order takeout and delivery online.